DoublesCurried Chickpea-Filled Bara

Name: Doubles (Curried Chickpea-Filled Bara)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Trinidad and Tobago
Ingredients: 300 g All-Purpose Flour; 5 g Active Dry Yeast; 4 g Turmeric Powder; 3 g Cumin Seeds; 4 g Salt; 180 ml Water (lukewarm); 400 g Chickpeas (rinsed); 150 g Onion (finely chopped); 12 g Garlic (finely chopped); 10 g Curry Powder; 4 g Cumin Powder; 30 g Tomato Paste; 2 g Black Pepper; 8 g Salt; 520 ml Water; 20 ml Vegetable Oil; 680 ml Vegetable Oil; 80 ml Tamarind Chutney; 30 ml Hot Sauce; 10 g Culantro (finely chopped)

Doubles pairs two soft fried bara with curried chickpeas, tamarind chutney, pepper sauce, and fresh culantro. This version keeps the bara tender and the channa spoonable.

Prep

Cook

30m

Serves

Estimated

Nutrition

Per serving

2176kcal

Calories

30g

Protein

169g

Fat

142g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Bara

300g
All-Purpose Flour
5g
Active Dry Yeast
4g
Turmeric Powder
3g
Cumin Seeds
4g
Salt
180ml
Water (lukewarm)

Channa

400g
Chickpeas (rinsed)
150g
Onion (finely chopped)
12g
Garlic (finely chopped)
10g
Curry Powder
4g
Cumin Powder
30g
Tomato Paste
2g
Black Pepper
8g
Salt
520ml
Water
20ml
Vegetable Oil

Frying

680ml
Vegetable Oil

Serving

80ml
Tamarind Chutney
30ml
Hot Sauce
10g
Culantro (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Combine the all-purpose flour, active dry yeast, turmeric powder, cumin seeds, salt, and lukewarm water. Mix until a very soft, slightly sticky dough forms.
02
Cover and let the dough rise until puffy and airy.
03
Heat the vegetable oil in a saucepan over medium heat. Cook the onion and garlic until softened.
04
Stir in the curry powder, cumin powder, tomato paste, black pepper, and salt and cook until fragrant.
05
Add the chickpeas and water and simmer until the chickpeas are tender and the mixture is thick but spoonable, crushing a few chickpeas against the pan.
06
Heat the vegetable oil to 175°C (350°F) in a deep pan.
07
Divide the dough into equal portions, stretch each into a thin round, and fry until puffed and lightly golden on both sides. Drain briefly.
08
Layer the bara in pairs, spoon over the channa, and finish with tamarind chutney, hot sauce, and culantro. Serve immediately.

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